Vegan Mini Calzones Recipe | Elephantastic Vegan (2024)

FAQs

What is cheese calzone made of? ›

Cheese calzone are yet another way to use pizza dough and we love them! This recipe includes a blend of mozzarella, ricotta, and Pecorino Romano all encased in a golden, leopard-spotted dough that is chewy and delicious and our process provides a few options to achieve New York pizzeria-quality calzone at home.

These vegetarian calzones are filled with fresh veggies like kale, onions, mushrooms and bell peppers plus ooey gooey cheese. Don't forget the tasty pizza sauce for dipping!

Brush empty edge with egg wash then fold dough in half over the filling to make a half-moon shape. Gently press edges together to seal. Starting at one edge, crimp edge with a fork or decoratively crimp by slightly twisting and pinching the dough around the seam.

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!

Calzones aren't exactly healthy food, especially if they are stuffed with meat and large amounts of cheese. A calzone typically uses the same amount of pizza dough as a pizza crust and is meant to serve four people. Eating a whole calzone yourself can mean eating more than your recommended calories for the day.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll. Whether you're team stromboli or team calzone, these distinctions shouldn't inspire hate.

Step 2 - Bake

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Cut slits for steam to escape. Repeat for the second pizza dough. Bake 30 minutes until crust is golden brown and cheese is melted.

How do you keep calzones from getting soggy? ›

Don't overfill them. When you seal them, don't make too thick of an edge. Keep moisture to a minimum to prevent soggy crust. If possible, try to get as much moisture out of any fillings you can.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

What is a calzone? Originally from Naples, Italy, calzones are a handheld take on pizza. Pizza dough is formed into a flat circle and topped with fillings like meat, vegetables, and cheese. Ricotta cheese is the most common and is sometimes paired with mozzarella or other cheeses.

The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here's the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.

Born in Naples, Italy in the 1700s, calzones made it easy for working people to grab a bite to eat without having to sit down with a knife and fork. Original calzones were formed by simply folding an uncooked pizza, topped with things like ricotta, mozzarella, anchovies, and olives, in half before baking it.